Recipe from The Food Network
- 1/2 cup prepared falafel mix
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, tenders removed (about 1 1/2 pounds)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup plain whole-milk yogurt
- 3 Kirby cucumbers, diced
- 1/4 cup fresh mint leaves, roughly torn
- 1/4 cup fresh dill fronds, coarsely chopped
- 1/4 red onion, diced (about 1/2 cup)
- 1 small clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 lemon
Roll Tide Cocktail . . . in celebration of a great season!
By Lu Brow of the Swizzle Stick Bar
- 1 ounce Southern Comfort
- 1 ounce Pama pomegranate liqueur
- 1 ounce cranberry juice
- .5 ounce sweet and sour mix
- .5 ounce simple syrup
- 2 drops Fee Brothers orange bitters
- Combine all ingredients in a shaker filled with ice. Shake and strain into rocks glass. Garnish with a lemon twist.
Need an easy, on the go breakfast or snack? Keep things local, healthy, and delicious with homemade yogurt topped with your favorite fruits, NC pecans, honey, you name it!
Directions for making homemade organic yogurt from Eat Local Grown
Prepare the milk base:
Pour 1 quart of farm fresh milk into a clean 4 quart saucepan, and turn heat to medium-high. When the milk starts to heat, you'll want to stir with the whisk fairly constantly to prevent scorching. While waiting for the milk to heat, gather items for the yogurt "nest." The nest will provide an ideal environment for the yogurt cultures to grow. To prepare the “nest," set out an electric heater, grab a big towel handy, and set out a clean 1 quart jar. Set out 2 tablespoons of yogurt starter to bring it to room temperature. If you’re working with frozen cubes, set them in a small container near where you’re heating the milk. They will thaw quickly.
Recipe from bonappetit
For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
Yield: Serves 6
- 1 tablespoon olive oil
- 1 1/2 cups chopped leek (white and pale green parts only)
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 2 cups 1/2-inch pieces peeled turnips
- 2 cups 1/2-inch pieces peeled rutabagas
- 2 cups 1/2-inch pieces peeled russet potatoes
- 2 cups sliced carrots
- 1 28-ounce can diced tomatoes in juice
- 4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
- 2 oz. Baileys Mint Chocolate Cream Liqueur (per drink)
- 4 oz Hot Chocolate (per drink; follow step 1 and 2 below to make)
- 1/3 cup unsweetened cocoa powder
- 1 quart milk
- 1/2 cup semisweet chocolate chips (3 ounces)
- 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
- pinch of salt
- Whipped Cream
- Candy Cane
Spicy Honey Mustard from Small Measures Homemade
Makes 2 cups
- 1 cup dry mustard
- 1 cup cider vinegar
- 1/3 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine all ingredients in a small pot.
- Whisk to blend and bring to a simmer over medium heat for 5–6 minutes.
- When the mustard is thoroughly heated, ladle it into sterilized jars (leave 1/2-inch of head space if you plan to water-bath can the mustard).
- Either refrigerate the mustard and consume within several weeks or water-bath process it for 10 minutes and use within one year.
Okay, okay, so this may not be a 'minute meal' . . . but it only takes 15 minutes of actual work to prepare, so try it out! We just pulled tons of collards off the farm, so you bet we're about to get creative with these nutritious, winter greens! This recipe comes from Chef Marcus Samuelsson, who recommends pairing this dish with cornbread.
- 2 tsp garlic powder
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp cayenne
- 4 bone-in chicken thighs (about 2 pounds), skin removed and discarded
- 1 extra-large yellow onion, thinly sliced (about 4 cups slices)
- 2 large cloves garlic , minced
- 2 tbsp olive oil, divided
- 12 cups cleaned and chopped collard greens (about 3 large bunches or one 12-ounce bag)
- 1/2 - 3/4 tsp red pepper flakes
- 1 1/2 cups low-sodium chicken broth